中國古饌文化之民國蒜泥白肉Chinese ancient culture-the Republic of China Sichuan Cuisine pork with garlic sauce

蒜泥白肉是蒜泥與白肉為主製作。白肉製作在中國宋代已有，到了中國民國時期，四川人在白肉的烹飪基礎上加上蒜泥、辣椒油等調料，讓白肉味道更鮮美，更美味。蒜泥白肉蒜香濃郁，色澤紅亮，更吸引人，讓這道菜成為了川菜中的名菜。蒜是調料，在川菜中經常使用，在烹飪中，能新增鮮味與香味，調出一種獨特的蒜香味，為菜新增了不少的美味。蒜泥白肉可選後腳二刀肉（猪肉），拌入黃瓜絲，再配各種調料製作而成。Pork with garlic sauce is mainly made with garlic and Pork. Pork has been produced in the Song Dynasty of China. During the period of the Republic of China, people in Sichuan added spices such as garlic puree and chili oil to the pork to make the pork taste more delicious. Pork with garlic sauce is full of garlic aroma and in bright red color, which looks more attractive, thus making this dish a famous dish in Sichuan cuisine.Garlic is a seasoning that is often used in Sichuan cuisine. In cooking, it can add umami and aroma, and bring out a unique garlic aroma and a lot of deliciousness to the dish.Pork with garlic sauce can be made with Two cuts of meat on the back foot(pork), and then mixed with shredded cucumber and various seasonings.